Tempting dishes for small incomes

rind as possible. Stew these rinds in half a pint of milk till they are soft enough to mash through a gravy-strainer. Whip up half a pint of cream ; then, without removing the cream, add two eggs one by one. Next, add the juice of the two lemons strained, with a heaped tablespoonful of powdered sugar, the milk in which the lemon-rinds were boiled, and the lemon-pulp. Line a pie-dish with puff paste, pour in the mixture, cover with a buttered paper and bake. Brown the paste a little. Lemon Tart. Line a deep pie-dish with flaky paste and then fill in with a preparation made of the juice of one lemon and the yellow rind grated, two-thirds of a cup of white sugar, one well-beaten egg, and one tablespoonful of cornflour ; stir all into half a pint of boiling water, and boil from three to five minutes ; pour on to the crust and set in the oven for a few minutes. Lemon Whip. Rub two and a half ounces of sugar on a lemon, crush the sugar, put it into a stewpan, and squeeze the lemon-juice through a strainer on to it. Beat up the yolks of three eggs, add them to the sugar and lemon-juice, and stir over the fire till the custard thickens, but do not let it boil ; continue stirring a few minutes after removing from the fire, then leave it in the saucepan to get nearly cold. Whisk up the whites to a very stiff froth, stir them lightly into the custard, then heap it up in a glass dish. This should only be made two hours before it is wanted. Norfolk Dumplings. Purchase a few muffins from the baker, boil them for twenty minutes in water, and serve with sweet sauce. Orange Fool. Take 'six oranges, and extract the juice, and mix it with one and a half pints of milk (or one pint of cream), two eggs beaten till light, sugar to taste, and about a teaspoonful of cornflour mixed till smooth. Stir this all over a slow fire till as thick as good custard. Another way is to mix the juice of six or eight oranges, and the strained fruit, with two tablespoonfuls of condensed milk, and serve cold. Orange Meringue Pudding. Pour half a pint of milk over a couple of ounces of bread-crumbs, and let them soak till cold. Beat up the yolks of two eggs till light ; add two ounces of pounded sugar, and the grated rind of four oranges. Cut away all the white pith and press the pulp of the oranges through a wire sieve. Add the orange-pulp and bread to the sugar, break it up in pieces, and stir in half an ounce of fresh butter. Beat up the whites of the eggs to a stiff snow, mix lightly half the whites into the mixture, pour into a buttered pudding-dish, pile the remainder roughly on the top, dredge on some finely powdered sugar, and bake the pudding in a slow oven for three-quarters of an hour, when it should be of a pale golden colour. When the pudding is half baked, lay a sheet of paper on the top to prevent scorching. Orange Pudding.